I have the weirdest BOMMer right now...

I am attempting to make another BOMM, I have achieved the weirdest color. Sort of a muddy dark brown. I followed the recipe from Denard Brewing exactly, as I want to compare the flavor of the new honey I bought to the old. Not sure what is up with the color. These were taken within 5 min of pitching the yeast. All the nutrients and KHCO3 have been added.

This is before the final shaking. As you can see the honey has settled a bit. The honey and water seems to have turned color pretty fast. Could it be the KHCO3? It is sitting next to a Wyeast sweet mead for reference (different type of honey)

Here is another shot. This is with out the flash, and a white piece of paper for reference.

And this one is just to "brag." I love the color of the cherry mead on the end. Wow, I really got to get on painting the 1970's out of that paneling.....

The odd thing is that it was "normal" light color honey in the bottle. I'm not overly worried, it is just "Odd."

Was it any type of import honey? China mixes a variety of chemicals with a fructose glucose and sucrose syrup to make fake honey. Some of the added compounds may have reacted to the potassium or nutrients. Just a wild option
Or maybe did you heat the honey? Sometimes ive seen honeys go darker after someone putting them in the microwave to de cristalize them. When they cooled they got darker.

The color is not to far off from mine ... I used my own late summer - fall honey. it's more dense and robustly flavored and and as you have experienced, darker. (can't upload pic or i'd show you about the same color with my batch).

did you taste/smell the honey? for the later honey harvests, you might find a light molasses smell to it a heavy caramelized smell. depend on late season nectar sources. buckwheat comes to mind.

I think what you received was his late stock ... it can have a higher sugar content and tends to crystalize quicker.

oh ... wait .... you said the honey was "light" in the bottle.... yes, that is a bit odd.